Ingredients:

• 1 sheet of puff pastry, thawed
• 1 (8 oz) wheel of brie cheese
• 1/4 cup fig jam
• 1 egg, beaten (for egg wash)
• 2 tablespoons of chopped walnuts (optional)
• Crackers or sliced baguette, for serving

Directions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface to make sure it’s big enough to wrap around your brie.
3. Place the brie in the center of the pastry.
4. Spread the fig jam on top of the brie, then sprinkle with walnuts if using.
5. Fold the pastry over the brie, trimming any excess, and seal the edges.
6. Flip the brie so the seam is on the bottom and place it on a baking sheet lined with parchment paper.
7. Brush the top and sides of the pastry with beaten egg to give it a golden shine.
8. Bake for 20-25 minutes, or until the pastry is golden brown.
9. Let it cool for 5 minutes before serving with crackers or a sliced baguette.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 8 servings

Ingredients:

For the Sponge:

• 225g (1 ¾ cups) Plain Flour
• 2 tsp Baking Powder
• 65g (¾ cup) Desiccated Coconut
• 225g (1 cup) Unsalted Butter, softened
• 250g (1 ¼ cups) Granulated Sugar
• 4 Large Eggs
• ¼ cup Milk
• 2 tsp Vanilla Extract

For the Topping:

• ½ cup Raspberry Jam (or ⅔ cup for a larger pan)
• ⅓ cup Desiccated Coconut

Instructions:

1. Prep:
   1. Preheat your oven to 350°F (180°C) and line a 9-inch square baking pan with parchment paper.
2. Mix Dry Ingredients:
   1. In a medium bowl, combine flour, baking powder, and coconut.
   2. Whisk well and set aside.
3. Cream Butter and Sugar:
   1. In a large bowl, beat the butter and sugar until pale and creamy.
   2. Add eggs one at a time, mixing well after each addition.
   3. Stir in milk and vanilla.
4. Combine:
   1. Gently fold in the dry ingredients with a spatula until just combined.
   2. Avoid overmixing to keep the sponge light and fluffy.
5. Bake:
   1. Pour the batter into the prepared pan, spreading evenly.
   2. Bake for 25-28 minutes or until a toothpick comes out clean.
   3. Allow to cool before adding the topping.
6. Add Topping:
   1. Spread raspberry jam over the cooled sponge, then sprinkle with desiccated coconut.
7. Serve:
   1. Cut into squares and enjoy this delightful treat with your favorite cup of tea or coffee.

Tips:

Weigh your ingredients for the most accurate results, especially flour and sugar.
If the sponge has a domed top after baking, gently press it down while still warm for an even surface.
Allow the sponge to cool completely before adding the jam to prevent it from seeping into the cake.

Storage:

Store in an airtight container in the fridge for 3-4 days. For best flavor, enjoy fresh.
Indulge in this Jam and Coconut Sponge, a simple yet irresistible dessert that’s sure to bring a touch of nostalgia and sweetness to your table.

• 5 K Meel
• 2 t koeksoda
• 2 k suiker
• 1/4 t sout
• 2 t kremetart
• ¾ k melk
• 3 eiers
• 125g margarien
• 910g Appelkooskonfyt

1. Klits botter en suiker tot roomerig
2. Roer eiers in klits goed
3. Voeg melk wat in koeksoda opgelos is by
4. Voeg res van bestanddele by. Meng tot sagte deeg
5. Rol dun uit
6. Druk sirkels uit
7. Meng die konfyt met 3 t droë maizena dit help dat die konfyt nie uitkook as dit gebak word
8. Plaas konfyt op deeg
9. Vou goed toe en druk kante goed vas met ‘n vurk
10. Bak 15 min op 180º C of tot goudbrui